Try this Fresh Dandelion Leaf Salad recipe, or contribute your own.
Suggest a better descriptionPlace a rack in the center of the oven and heat to 425 degrees. Wrap the beets individually in foil, sealing the edges. Bake until they are easily pierced with a tip of a knife. 35 minutes to 1 hour depending on their size. When cool enough to handle slip off the skins and cut the beets into 1/2 inch cubes. Wash the dandelion leaves well to remove all sand and grit. Spin them dry and put in a large serving bowl. Add the beets and walnuts. In a small bowl, combine the vinegar, salt, pepper and chives. Slowly whisk in the oil until well-combined. Drizzle the vinaigrette over the salad, toss well and serve. Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by ksmith4001@juno.com (Katherine L Smith) on May 23, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 145.4mg | 5 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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